Tender mutton liver pieces pan-fried in a fragrant masala of onions, tomatoes, and aromatic spices. This classic North Indian and Pakistani dish, also known as Kaleji Masala, is celebrated for its rich, savory flavor and quick cooking time, making it a perfect appetizer or a main course with roti or naan.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
415cal
38gprotein
16gcarbs
23g
Ingredients
500 g Mutton Liver (Cleaned, membrane removed, and cut into 1-inch cubes)
3 tbsp Ghee
200 g Onion (About 2 medium, finely chopped)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chilli (Slit lengthwise)
150 g Tomato (About 2 medium, finely chopped)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
A classic North Indian flatbread made with whole wheat flour. These flaky, layered delights are pan-fried to golden perfection with ghee, resulting in a crispy exterior and a soft, chewy interior. A perfect companion to any curry, dal, or simply enjoyed with a dollop of butter.
Iron-boosting, protein-packed Mutton Kaleji Fry with warm parathas. A perfectly spiced, aromatic comfort food!
This bihari dish is perfect for breakfast. With 745.35 calories and 46.459999999999994g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Cumin Powder
1.25 tsp Salt (Adjust to taste, add towards the end)
0.25 cup Water (As needed, for cooking the masala)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 pcs Lemon (Cut into wedges, for serving)
Instructions
1
Prepare the Liver
Thoroughly wash the mutton liver pieces under cold running water.
If not already done, carefully remove the thin, tough outer membrane for a more tender result.
Pat the liver pieces completely dry with paper towels. This is crucial for getting a good sear. Set aside.
2
Sauté Aromatics
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Once the ghee is hot, add the finely chopped onions and sauté for 7-8 minutes until they turn soft and golden brown.
Add the ginger-garlic paste and slit green chillies. Sauté for another 1-2 minutes until the raw aroma disappears.
3
Cook the Masala Base
Add the chopped tomatoes to the pan. Cook for 5-6 minutes, stirring occasionally, until they become soft and pulpy.
Add the spice powders: turmeric, Kashmiri red chilli powder, coriander powder, and cumin powder.
Stir well and cook the masala for 3-4 minutes. If it starts to stick, add a splash of water. Continue cooking until the ghee visibly separates from the masala at the edges.
4
Cook the Mutton Liver
Increase the heat to medium-high. Add the prepared mutton liver pieces to the pan.
Sauté for 4-5 minutes, stirring continuously to sear the liver on all sides and coat it evenly with the masala.
Reduce the heat to low, cover the pan, and let it cook for 7-10 minutes. Stir once or twice in between to prevent sticking. Avoid adding extra water as the liver will release its own juices.
Uncover the pan, add the salt, and mix gently. Cook for another 1-2 minutes.
5
Finish and Garnish
Check for doneness by cutting a piece; it should be cooked through but still moist and tender inside. Be careful not to overcook.
Turn off the heat. Sprinkle garam masala and crushed kasuri methi over the liver. Give it a final gentle stir to combine.
Garnish with freshly chopped coriander leaves.
Let the dish rest for 5 minutes before serving. Serve hot with lemon wedges on the side to squeeze over.
330cal
8gprotein
44gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Salt
0.25 cup Ghee (melted, for layering and frying)
1 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2
Rest the Dough
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3
Divide and Shape
After resting, knead the dough gently for 30 seconds.
Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4
Create the Layers (Triangle Fold)
Take one dough ball and flatten it slightly. Dust it with dry atta.
Roll it into a circle about 4-5 inches in diameter.
Spread about 1/4 tsp of melted ghee evenly over the surface.
Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
Fold it in half again to form a triangle.
Gently press the triangle and dust it with dry atta.
5
Roll the Paratha
Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6
Cook the Paratha
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
Spread about 1/2 tsp of ghee on the top surface and flip it again.
Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
Apply ghee to the other side, flip, and cook for another 20-30 seconds.
Remove from the tawa and repeat the process for the remaining dough balls.
7
Serve
Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.
